Spaghetti Ubriachi
Posted by Alayne Gardner-Carimi on
If you've never cooked pasta in wine, prepare to impress. Spaghetti Ubriachi—literally "drunken spaghetti"—is one of those deceptively simple Italian dishes that transforms everyday ingredients into something unforgettable. As the pasta cooks, it absorbs the wine, turning a gorgeous ruby color while taking on layers of rich, savory flavor.
It's elegant enough for guests, easy enough for a weeknight, and a perfect excuse to open a bottle of your favorite red.
Ingredients
1 pound spaghetti
2 Tbsp vomFASS San Gimignano Extra Virgin Olive Oil
3 cloves garlic, thinly sliced
3 cups dry red wine (Sangiovese, Chianti, or another medium-bodied Italian red)
About 4 cups vegetable or chicken broth, warmed
½ tsp red pepper flakes (optional)
¾ cup freshly grated Parmigiano-Reggiano
Fresh parsley, chopped
Freshly cracked black pepper
Flaky sea salt, to taste
A drizzle of vomFASS Porcini Extra Virgin Olive Oil just before serving.
Optional 6 slices crisp prosciutto as garnish
Directions
Bring a large pot of salted water to a boil and cook the spaghetti for about 5 minutes—just enough to soften it. Drain.
Meanwhile, heat the olive oil in a large sauté pan over medium heat. Add the garlic (and red pepper flakes, if using) and cook until fragrant, about 30 seconds.
Add the red wine and one cup of the warm broth to the sauté pan with the garlic and oil. Transfer the partially cooked spaghetti to the pan and cook it risotto-style, adding more broth a ladleful at a time as the liquid is absorbed. Continue until the pasta is perfectly al dente and coated in a glossy, wine-infused sauce, about 10–12 minutes.
Remove from the heat and toss with the Parmigiano-Reggiano, parsley, and plenty of freshly cracked black pepper. Taste and adjust the seasoning.
Finish with a drizzle of White Truffle Extra Virgin Olive Oil if you're feeling indulgent.
Wine Pairing: Enjoy with the same red wine you cooked with. Chianti, Sangiovese, or a smooth Super Tuscan are all excellent choices.